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There’s something about a fall salad that feels both cozy and fresh — this Roasted Fall Farro Salad checks all the boxes! It’s loaded with caramelized roasted veggies, hearty farro, crispy bacon, and pops of sweet pomegranate. Tossed together in a maple Dijon vinaigrette, it’s the perfect balance of sweet, savory, and satisfying. Whether you’re serving it as a holiday side dish or prepping it for weekday lunches, this salad brings all the flavors of fall into one wholesome bowl.
Why You’ll Love This Fall Salad
- Hearty & nutritious: Farro adds fiber, plant-based protein, and a satisfying chew that makes this salad filling enough for a main dish. As a nutritionist, fiber and protein are important nutrients I love adding to all of my recipes.
- Packed with fall flavor: Roasted sweet potatoes, Brussels sprouts, and red onion bring natural sweetness and depth.
- Beautiful & festive: The pomegranate arils add a bright pop of color (and antioxidants!) that make this salad shine on any holiday table.
- Easy to prep ahead: Everything holds up well — you can roast the veggies and cook the farro in advance for easy assembly.
Ingredients You’ll Need For This Farro Salad
This salad is built on a short list of real, simple ingredients:
- Farro: A nutty, chewy ancient grain that adds texture and staying power.
- Sweet potatoes & Brussels sprouts: Roasted until golden and caramelized.
- Red onion: Adds just the right bite.
- Bacon: Optional, but the smoky, salty crunch complements the sweetness perfectly.
- Pomegranate arils: Juicy bursts of freshness.
- Pecans: For a toasty crunch.
- Goat cheese or feta (optional): Creamy, tangy, and ties it all together.
And don’t forget the Maple Dijon Vinaigrette — a simple mix of olive oil, apple cider vinegar, maple syrup, Dijon, and garlic that brings everything to life.
How to Make It!
- Cook the farro by boiling water, add the farro, and cooking like pasta for about 15 – 20 minutes or until slightly chewy. Strain and let steam until cooled to room temperature.
- Meanwhile, roast the veggies. Toss your sweet potatoes, Brussels sprouts, and red onion with olive oil, salt, and pepper, then roast until caramelized.
- Shake or whisk together your dressing ingredients until smooth and emulsified.
- Toss farro, roasted veggies, bacon, pomegranate, and pecans with the vinaigrette. Add goat cheese and fresh parsley before serving.
Tips For Success and Variations
- Make it vegetarian: Skip the bacon and add roasted chickpeas or toasted walnuts.
- Meal prep favorite: Store it in the fridge for up to 3 days — it tastes even better after the flavors meld.
- Add protein: Toss in shredded chicken, leftover turkey, or even salmon for a full meal.
- Serve it warm or cold: It’s delicious either way!
Roasted Fall Farro Salad with Maple Vinaigrette
This Roasted Fall Farro Salad is packed with warm, caramelized veggies, crispy bacon, chewy farro, and sweet pops of pomegranate. Tossed in a maple Dijon vinaigrette, it’s the perfect blend of savory, sweet, and satisfying — a cozy side dish or a complete meal you’ll crave all season long.
Ingredients
For the Salad:
- 1.5 cups uncooked farro, (rinsed)
- 1 large sweet potato, (peeled and diced)
- 1.5 cups Brussels sprouts, (trimmed and halved)
- 1 small red onion, cut into chunks
- 1 tbsp olive oil or avocado oil
- 4 slices bacon,, cooked until crispy and crumbled
- 1/2 cup pomegranate arils
- salt and pepper to taste
- 3 tbsp crumbled goat cheese, (optional)
- 1/3 cup diced pecans
For the Maple Vinaigrette:
- 1/3 cup olive oil or avocado oil
- 2 tbsp apple cider vinegar
- 1 tbsp pure maple syrup
- 2 tsp dijon mustard
- 1 tsp Italian seasoning
- 1/2 tsp minced garlic
- pinch of sea salt
Instructions
- Preheat the oven to 400 degrees F. On a large sheet pan, toss sweet potatoes, Brussels sprouts, and onion with olive oil. Roast for 20 – 25 minutes flipping halfway.
- Meanwhile, make the farro. In a medium sized saucepan, boil at least 4 cups of water. Toss in the farro and boil like pasta for 15 – 20 minutes or until tender and a little chewy. Drain the water and let the farro sit and cool slightly.
- Make the dressing by combining oil, apple cider vinegar, maple syrup, dijon mustard, Italian seasoning, minced garlic and sea salt in a jar or bowl. Whisk or shake the dressing until well combined.
- Assemble the salad by combining cooked farro with roasted veggies, pomegranate, and crispy bacon. Pour the dressing on top and toss to coat.
- Season with salt and pepper. You can add goat cheese and chopped pecans as an option, but this salad is still very tasty without!
Tried this recipe?Mention @wholesomelicious or tag #wholesomelicious!
Delish! This farro salad was a huge hit at our family holiday dinner. I will definitely be making this recipe again. The recipe was easy to follow and adding the optional chopped pecans and goat cheese, does take the salad NEXT LEVEL. I made one change by using the wholesomelicious toasted pecan vinaigrette instead of the maple Dijon vinaigrette listed in the recipe. Fantastic!
I love this salad, it screams Fall. I will probably make it until I can’t eat it anymore until next year